Ingredients
Scale
- 2 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large ripe bananas, mashed (about 1 cup)
- 1 large banana, sliced (for topping)
- 2 large eggs (or 2 flax eggs for vegan option)
- 1¾ cups milk of choice (dairy, almond, oat, etc.)
- ⅓ cup pure maple syrup or honey
- 2 teaspoons vanilla extract
- 2 tablespoons melted coconut oil or butter
- ¾ cup chopped walnuts, divided
- Optional toppings: extra banana slices, chopped walnuts, drizzle of maple syrup, dollop of Greek yogurt
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish with butter or cooking spray. This prevents sticking and makes cleanup a breeze.
- Mix the dry ingredients. In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Whisk everything together so the spices are evenly distributed throughout the oats.
- Prepare the wet ingredients. In a separate medium bowl, mash 2 ripe bananas with a fork until mostly smooth (a few small chunks are perfectly fine). Add the eggs, milk, maple syrup, vanilla extract, and melted coconut oil. Whisk until everything is well combined and slightly frothy.
- Combine wet and dry. Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Fold in ½ cup of the chopped walnuts, saving the rest for topping.
- Transfer to baking dish. Pour the oatmeal mixture into your prepared baking dish and spread it evenly with a spatula. Arrange the sliced banana on top in a decorative pattern, then sprinkle with the remaining ¼ cup of walnuts.
- Bake. Place the dish in your preheated oven and bake for 35-40 minutes, until the top is golden brown and the center is set. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.
- Cool slightly and serve. Let the baked oatmeal cool for about 5 minutes before slicing. This helps it set up and makes cutting into squares much easier. Serve warm with your favorite toppings!
Notes
- The riper your bananas, the sweeter your baked oatmeal will be. Look for bananas with plenty of brown spots.
- Don’t over-mix the batter—stir just until combined to keep the texture light and fluffy.
- If you don’t have walnuts or have allergies, substitute with pecans, sliced almonds, or leave them out entirely.
- For extra protein, add a scoop of vanilla or unflavored protein powder to the wet ingredients.
- This recipe doubles beautifully! Use a 9×13-inch pan and bake for 40-45 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (⅙ of recipe)
- Calories: 285
- Sugar: 16g
- Sodium: 245mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 65mg